Dinner for 6

Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 1/2 lb butternut squash; 3 large carrots; 1 onion; 1 tbsp avocado oil; 1/2 tsp salt; 1/4 tsp pepper; 1/4 cup water; 2 tbsp unsalted butter; 3 cloves garlic; 3 cups vegetable broth; additional salt + pepper (optional); 15 oz canned chickpeas; 1 tbsp avocado oil; 1/4 tsp sea salt; 1/4 tsp smoked paprika; 1/4 tsp ground cayenne pepper; 1/4 tsp garlic powder; 1/8 tsp ground cumin; 1/8 tsp black pepper

Roasted squash, carrots, onion, and garlic blend with broth, while spiced chickpeas add a crisp topping.

$1.35per serving $

60 minstart to table

6servings

American Vegetarian Budget Family Lunches Dinners Sheet pan Cold-weather comfort Fall Winter

Ingredients

2 1/2 lb butternut squash
3 large carrots
1 onion
1 tbsp avocado oil
1/2 tsp salt
1/4 tsp pepper
1/4 cup water
2 tbsp unsalted butter
3 cloves garlic
3 cups vegetable broth
additional salt + pepper (optional)
15 oz canned chickpeas
1 tbsp avocado oil
1/4 tsp sea salt
1/4 tsp smoked paprika
1/4 tsp ground cayenne pepper
1/4 tsp garlic powder
1/8 tsp ground cumin
1/8 tsp black pepper

Steps

Heat the oven to 425 F and toss the squash, carrots, and onion with oil, salt, and pepper on a sheet pan.
Spread the chickpeas on a second pan and toss them with oil, sea salt, smoked paprika, cayenne, garlic powder, cumin, and black pepper.
Roast both pans for 30 minutes, stirring the chickpeas once.
Melt the butter in a large pot, cook the garlic for 1 minute, then add the roasted vegetables and broth.
Simmer the soup for 15 minutes, then blend until smooth and season with salt and pepper.
Top the soup with the roasted chickpeas.

Main ingredient on sale this week? See what to make with canned beans on sale.